My Home

My Recipes

Toddler Fashion

Roasted Mediterranean Vegetable Tart Recipe

Wednesday, 6 May 2015

I know I go on about time a lot but my goodness does it go too quickly. There's too many things to do in the day and not enough time.

It was nice to have a long weekend and for baby girl and I to spend 3 whole days together with J as a family. We were having so much fun I neglected my blog and before I knew it, it was Tuesday and I had no recipe to post. Sorry about that!

To make up for it, this is now my second post for the day and is one of my lunch time or dinner favourites. It's a vegetarian meal that J and I both like to eat. He really enjoys his meat and most days I cook two separate meals to cater for both our tastes so I really enjoy making this recipe and for us both to sit down and enjoy the same meal together.

Since I got my KitchenAid, I always make my own shortcrust pastry (you can find my recipe here) as it is so quick and easy but before having it I just used to use shop brought pastry. There really isn't any difference in taste.

You can blind bake (pre-cook) the pastry before hand to ensure the pastry cooks through. I do this by lining the tart case with baking beads and baking in the oven for 15 minutes, then allowing to cool before removing the beads and adding the filling.

Sometimes I find I don't have time to do this and I take a leap of faith and cook everything at the same time. 9 times out of 10 this works out for me.

I make a number of variations of this tart and it can really depend on what spare veggies I have in the fridge but I do have some 'go to' combinations and the Mediterranean roasted vegetables one most popular with J.

Roasted Mediterranean Vegetable Tart

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients

1 portionshortcrust pastry

1/2red onion chopped

1/2red pepper chopped

1/3courgette chopped

8cherry tomatoes (cut in quarters)

2 cloves garlic - crushed

1 tablespoonfinely chopped basil

2 tablespoonsolive oil

1 egg (whisked)

1 handfulgrated cheddar cheese

Pinchsalt

Small handfulplain flour (for rolling pastry)

Cooking Directions

Preheat oven at 180ºC.

Dust clean work surface with plain flour and use a rolling pin to flatten pastry in a circle shape.

Grease medium sized tart pan with butter. Line tart tin with pastry ensuring there are no air bubbles and prick base with a fork.
If you choose to blind bake, fill the pan with baking beads and bake in the oven at 200ºC for 15 minutes.

Combine chopped onion, pepper, courgette, tomatoes and garlic in a bowl and toss with olive oil and basil. Add in pinch of salt if you want extra seasoning.

Add in egg and cheese and make sure all ingredients are well combined.

Pour mixture into the tart pan and bake in oven for 35 minutes, reduce heat of oven to 160ºC and if you haven't done a blind bake, bake for a further 10 minutes to make sure the pastry is cooked through.

I serve this with a salad and if we're extra hungry some crunchy roasted potatoes.

Today is the last day to enter the Tommee Tippee weaning pack giveaway so if u haven't already entered you can do so here.